EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes

sodium tripolyphosphate
triphosphoric acid sodium salt (1:5)


Name:pentasodium [oxido(phosphonatooxy)phosphoryl] phosphate
CAS Number: 7758-29-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:231-838-7
Nikkaji Web:J44.053A
Molecular Weight:367.86213240
Formula:Na5 O10 P3
NMR Predictor:Predict (works with chrome or firefox)
Category:sequestrant, texturizer, acidity regulators
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Pubchem Patents:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
182.1810 and 182.1610 Sodium tripolyphosphate View-review
EU SANCO Sodium phosphates View-review
JECFA Food Additive: Pentasodium Triphosphate
GSFA Codex: Pentasodium triphosphate (451(i))
FDA Regulation:
Subpart I--Multipurpose Additives
Sec. 172.892 Food starch-modified.

Subpart D--Specific Usage Additives
Sec. 173.310 Boiler water additives.

Subpart B--Multiple Purpose GRAS Food Substances
Sec. 182.1810 Sodium tripolyphosphate.

Subpart G--Sequestrants1
Sec. 182.6810 Sodium tripolyphosphate.

Subpart A--General Provisions
Sec. 182.90 Substances migrating to food from paper and paperboard products.

Subpart A--Foods
Sec. 74.302 Citrus Red No. 2.
Physical Properties:
Appearance:white powder (est)
Assay: 85.00 to 100.00
Food Chemicals Codex Listed: No
Flash Point: 32.00 °F. TCC ( 0.00 °C. ) (est)
logP (o/w): -4.691 (est)
Soluble in:
 water, 1e+006 mg/L @ 25 °C (est)
Insoluble in:
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: buffering agents
chelating agents
BOC Sciences
For experimental / research use only.
Sodium tripolyphosphate min 94.00 %
Covalent Chemical
Sodium Tripolyphosphate
Foodchem International
Sodium Tripolyphosphate
Graham Chemical
Sodium Tripolyphosphate
Hebei Daou Technology
Sodium Tripolyphosphate
Kraft Chemical
Sodium Tripolyphosphate
Penta International
Sodium Tripolyphosphate
Santa Cruz Biotechnology
For experimental / research use only.
Sodium Tripolyphosphate
For experimental / research use only.
Sodium Tripolyphosphate technical grade, 85%
Silver Fern Chemical
Sodium Tripolyphosphate
Odor: characteristic
Use: Sodium Tripolyphosphate is used for water softening, leather making, as a deflocculating agent, food additive, and texturizer.
Sodium tripoly phosphate (STPP)
Odor: characteristic
Use: As one of the main auxiliaries for synthetic detergent, synergist for soap; water softener, tanning agent for leather making, auxiliary for dyeing; As an effective dispersion agent for suspension solutions of coatings, kaolin, magnesium oxide, calcium carbonate and drilling mud etc.; As an oil contamination resistance agent in paper production. In foodstuff industry it is used as quality improver in the process of canned food, fruit juice drinks, foodstuffs from milk or soybeans. It may tender the meat in canned ham and soften the skin of horse bean in canned horse bean. It may also serves as a softener or densifier in foodstuff industry.
Zhong Ya Chemical
Sodium Tripolyphosphate
Safety Information:
Preferred SDS: View
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 3120 mg/kg
National Technical Information Service. Vol. OTS0545589

intraperitoneal-mouse LD50 700 mg/kg
Revue d'Epidemiologie, Medecine Sociale et Sante Publique. Vol. 10, Pg. 391, 1962.

intravenous-mouse LD50 71 mg/kg
Arzneimittel-Forschung. Drug Research. Vol. 7, Pg. 445, 1957.

oral-mouse LD50 3100 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 38(9), Pg. 19, 1973.

intraperitoneal-rat LD50 525 mg/kg
Journal of Pharmacology and Experimental Therapeutics. Vol. 108, Pg. 117, 1953.

Dermal Toxicity:
skin-rabbit LD50 > 4640 mg/kg
National Technical Information Service. Vol. OTS0571941

subcutaneous-guinea pig LD50 750 mg/kg
Vestnik Leningradskogo Universiteta, Biologiya. Journal of Leningrad University, Biology. Vol. (3), Pg. 97, 1984.

subcutaneous-mouse LD50 900 mg/kg
Arzneimittel-Forschung. Drug Research. Vol. 7, Pg. 445, 1957.

subcutaneous-rat LD50 2060 mg/kg
Vestnik Leningradskogo Universiteta, Biologiya. Journal of Leningrad University, Biology. Vol. (3), Pg. 97, 1984.

Inhalation Toxicity:
Not determined
Safety in Use Information:
Category: sequestrant, texturizer, acidity regulators
Recommendation for sodium tripolyphosphate usage levels up to:
 not for fragrance use.
Recommendation for sodium tripolyphosphate flavor usage levels up to:
 not for flavor use.
Safety References:
European Food Safety Authority (EFSA) reference(s):

Assessment of one published review on health risks associated with phosphate additives in food
View page or View pdf

EPI System: View
Daily Med:search
NIOSH International Chemical Safety Cards:search
NLM Hazardous Substances Data Bank:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):7758-29-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :24455
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
pentasodium [oxido(phosphonatooxy)phosphoryl] phosphate
EPA/NOAA CAMEO:hazardous materials
 pentasodium [oxido(phosphonatooxy)phosphoryl] phosphate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:7758-29-4
Pubchem (cid):24455
Pubchem (sid):134989992
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
HMDB (The Human Metabolome Database):Search
Household Products:Search
RSC Learn Chemistry:View
•grades: powdered & granular, fcc food chemicals codex. •a bath salt: triethanolamine salt of ethoxylated lauryl alcohol 9.0%, lauryl ammonium sulfate 2.0%, diethanolamides of coconut or rape oil fatty acids 1.0%, ethoxylated lanolin 0.500%, ethyl alcohol 2.0%, pentasodium tripolyphosphate 10.0%, sodium chloride 42.8%, tartaric acid 13.0%, anhydrous sodium sulfate 19.299%, fragrance 0.4%, and dye 0.001%.
Potential Blenders and core components note
None Found
Potential Uses:
 buffering agents
 chelating agents
Occurrence (nature, food, other):note
 not found in nature
 pentasodium [oxido(phosphonatooxy)phosphoryl] phosphate
 pentasodium triphosphate
 pentasodium tripolyphosphate
 sodium phosphate (Na5P3O10)
 sodium triphosphate
 sodium tripoly phosphate
 sodium tripolyphosphate
 sodium tripolyphosphate (food grade)
 triphosphoric acid pentasodium salt
 triphosphoric acid sodium salt (1:5)
 triphosphoric acid, pentasodium salt


PubMed:Structural and compositional changes in the salivary pellicle induced upon exposure to SDS and STP.
PubMed:Preparation, characterisation and physicochemical properties of the phosphate modified peanut protein obtained from Arachin Conarachin L.
PubMed:Growth inhibition of lactic acid bacteria in ham by nisin: a model approach.
PubMed:Chitosan/tripolyphosphate nanoparticles loaded with paraquat herbicide: an environmentally safer alternative for weed control.
PubMed:Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour.
PubMed:Properties and characteristics of dual-modified rice starch based biodegradable films.
PubMed:Preparation of chitosan-TPP microspheres as resveratrol carriers.
PubMed:Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss.
PubMed:Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage.
PubMed:Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product.
PubMed:Characterization of multilayered and composite edible films from chitosan and beeswax.
PubMed:Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese.
PubMed:Characteristics and gelling property of phosphorylated gelatin from the skin of unicorn leatherjacket.
PubMed:Marination and packaging impact on textural properties of home-frozen broiler breast fillets.
PubMed:Effects of hot boning and moisture enhancement on the eating quality of cull cow beef.
PubMed:Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally.
PubMed:Reduction in lipid oxidation by incorporation of encapsulated sodium tripolyphosphate in ground turkey.
PubMed:Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties.
PubMed:Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens.
PubMed:Antioxidative effects of encapsulated sodium tripolyphosphate and encapsulated sodium acid pyrophosphate in ground beef patties cooked immediately after antioxidant incorporation and stored.
PubMed:Quality preservation of reduced sodium pork patties: effects of antioxidants on colour and lipid stability.
PubMed:Consumer method to control Salmonella and Listeria species in shrimp.
PubMed:Preparation and optimization of surface-treated methotrexate-loaded nanogels intended for brain delivery.
PubMed:Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella.
PubMed:Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads.
PubMed:Antimicrobials for reduction of Salmonella contamination in uncooked, surface-browned breaded chicken products.
PubMed:Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour.
PubMed:Dried plum products as a substitute for phosphate in chicken marinade.
PubMed:Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products.
PubMed:Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets.
PubMed:Optimization of consumer acceptability and sensory characteristics for marinated broiler breast meat.
PubMed:The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef.
PubMed:Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloins.
PubMed:The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat.
PubMed:Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles.
PubMed:Effect of alternative salt use on broiler breast meat yields, tenderness, flavor, and sodium concentration.
PubMed:Effects of polyphosphate additives on the pH of processed chicken exudates and the survival of Campylobacter.
PubMed:Sodium Tripolyphosphate: an excipient with intrinsic in vitro anti-Candida activity.
PubMed:In vitro evaluation of the erosive potential of orange juice modified by food additives in enamel and dentine.
PubMed:Preparation, characteristics, and stability of glutathione-loaded nanoparticles.
PubMed:Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials.
PubMed:Inactivation of Shiga toxin-producing O157:H7 and non-O157:H7 Shiga toxin-producing Escherichia coli in brine-injected, gas-grilled steaks.
PubMed:The effects of tumbling and sodium tripolyphosphate on the proteins of döner.
PubMed:Effects of antimicrobial coating from catfish skin gelatin on quality and shelf life of fresh white shrimp (Penaeus vannamei).
PubMed:Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.
PubMed:Thermal inactivation of acid, cold, heat, starvation, and desiccation stress-adapted Escherichia coli O157:H7 in moisture-enhanced nonintact beef.
PubMed:Effects of sodium citrate plus sodium diacetate and buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria in brine-injected beef.
PubMed:Carcass maturity and dicationic salts affect preblended, low-fat, low-sodium restructured beef.
PubMed:Ascorbic acid induced enhancement of room temperature phosphorescence of sodium tripolyphosphate-capped Mn-Doped ZnS quantum dots: mechanism and bioprobe applications.
PubMed:Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system.
PubMed:Phosphate type affects the quality of injected catfish fillets.
PubMed:Casein peptization, functional properties, and sensory acceptance of processed cheese spreads made with different emulsifying salts.
PubMed:Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage.
PubMed:The effect of sodium lactate, potassium lactate, carrageenan, whey protein concentrate, yeast extract and fungal proteinases on the cook yield and tenderness of bovine chuck muscles.
PubMed:Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breast.
PubMed:Postrigor tumble marination strategies for improving color and water-holding capacity in normal and pale broiler breast fillets.
PubMed:Inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses cooked by pan broiling, double pan broiling, or roasting by using five types of cooking appliances.
PubMed:The rheological behaviour and drug-delivery property of chitosan/rectorite nanocomposites.
PubMed:Evaluation of 0.1% ammonium hydroxide to replace sodium tripolyphosphate in fresh meat injection brines.
PubMed:Capacity of reductants and chelators to prevent lipid oxidation catalyzed by fish hemoglobin.
PubMed:Effect of chelating agents and spice-derived antioxidants on myoglobin oxidation in a lipid-free model system.
PubMed:Antioxidant system for the preservation of vitamin A in Ultra Rice.
PubMed:Effects of conjugated linoleic acid, salt, and sodium tripolyphosphate on physical, sensory, and instrumental color characteristics of beef striploins.
PubMed:Effect of pellet food size and polyphosphates in preventing calculus accumulation in dogs.
PubMed:Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets.
PubMed:Antioxidant mechanism of milk mineral-high-affinity iron binding.
PubMed:Evaluation of various infused cryoprotective ingredients for their freeze-thaw stabilizing and texture improving properties in frozen red hake muscle.
PubMed:Changes in the quality of surimi made from thornback ray (Raja clavata, L. 1758) during frozen storage.
PubMed:Inactivation of calcium-dependent lactic acid bacteria phages by phosphates.
PubMed:Bactericidal synergism through enterocin AS-48 and chemical preservatives against Staphylococcus aureus.
PubMed:Effect of crude malva nut gum and phosphate on yield, texture, color, and microstructure of emulsified chicken meat batter.
PubMed:Marination of turkey breast fillets to control the growth of Listeria monocytogenes and improve meat quality in deli loaves.
PubMed:Myoglobin oxidation in a model system as affected by nonheme iron and iron chelating agents.
PubMed:Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced, case-ready pork chops.
PubMed:Mechanism for lactate-color stabilization in injection-enhanced beef.
PubMed:The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin.
PubMed:Synergistic effect of enterocin AS-48 in combination with outer membrane permeabilizing treatments against Escherichia coli O157:H7.
PubMed:Inhibitory activity of phosphates on molds isolated from foods and food processing plants.
PubMed:Honey inhibits lipid oxidation in ready-to-eat ground beef patties.
PubMed:Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process.
PubMed:Effect of commonly used enhancement solutions on the viability of Toxoplasma gondii tissue cysts in pork loin.
PubMed:Antimicrobial activity of enterocin EJ97 against 'Bacillus macroides/Bacillus maroccanus' isolated from zucchini purée.
PubMed:Nutritional and sensory evaluation of nutritious porridge prepared using combinations of soy and sorghum grits.
PubMed:Relating induced in situ conditions of raw chicken breast meat to pinking.
PubMed:Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhua.
PubMed:Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork.
PubMed:Inhibition of Listeria monocytogenes by enterocin EJ97 produced by Enterococcus faecalis EJ97.
PubMed:Consumer attitudes towards beef and acceptability of enhanced beef.
PubMed:Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
PubMed:Evaluation of induced color changes in chicken breast meat during simulation of pink color defect.
PubMed:Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate.
PubMed:Texture and microstructure properties of frozen chicken breasts pretreated with salt and phosphate solutions.
PubMed:Palatability of bison semimembranosus and effects of marination.
PubMed:Effects of raw broiler breast meat color variation on marination and cooked meat quality.
PubMed:Marination performance of pale broiler breast meat.
PubMed:Antioxidant activity of resveratrol compared with common food additives.
PubMed:Consumer preference optimization of scallopini made from boneless, skinless chicken thighs.
PubMed:Improvement of muscle protein functionality in processed meats by magnesium and other divalent chloride salts.
PubMed:Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat.
PubMed:Sodium Lactate/Sodium Tripolyphosphate Combination Effects on Aerobic Plate Counts, pH and Color of Fresh Pork Longissimus Muscle.
PubMed:Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef.
PubMed:Changes in physicochemical properties of retort-sterilized dairy beverages during storage.
PubMed:A precollaborative study of weight determination methods for quick frozen shrimp.
PubMed:Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat.
PubMed:Extraction of lead, cadmium and zinc from overglaze decorations on ceramic dinnerware by acidic and basic food substances.
PubMed:Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle.
PubMed:Sodium hydroxide and sodium tripolyphosphate effects on bind strength and sensory characteristics of restructured beef rolls.
PubMed:Effect of stunning time and polyphosphates on quality of cooked chicken breast meat.
PubMed:Growth of Listeria monocytogenes on vacuum-packed cooked meats: effects of pH, aw, nitrite and ascorbate.
PubMed:Kinetic studies of the effect of muscle fiber type and tripolyphosphate on the aggregation of porcine salt-soluble proteins.
PubMed:Antioxidant activity of carnosine in cooked ground pork.
PubMed:Rapid headspace gas chromatographic method for assessment of oxidative stability of cooked chicken meat.
PubMed:[Preparation of frozen blocks of fish flesh and its evaluation during storage].
PubMed:Clostridium botulinum type A growth and toxin production in media and process cheese spread.
PubMed:Factors affecting inactivation of Moraxella-Acinetobacter cells in an irradiation process.
PubMed:Influence of sodium tripolyphosphate and citric acid on the shelf life of thornback ray (Raja clavata L.).
PubMed:Influence of phosphate compounds on certain fungi and their preservative effects on fresh cherry fruit (Prunus cerasus, L.).
Employed in the food industry as a moisture control agent, sequestrant, texturiser, thickener, emulsifier, stabiliser, antioxidant and pH control agent PPPi is a salt or acid that contains three phosphate groups ; ; Triphosphoric acid, also tripolyphosphoric acid, with formula H5P3O10, is a condensed form of phosphoric acid.In polyphosphoric acids, it is the next after pyrophosphoric acid, H4P2O7, also called diphosphoric acid.Compounds such as ATP (adenosine triphosphate) are esters of triphosphoric acid.; ; Polyphosphates are hydrolyzed into smaller units (orthophosphates) in the gut before absorption, which may induce a metabolic acidosis. The acute toxicity of polyphosphonates is low as the lowest LD50 after oral administration is > 1,000 mg/kg body weight.Polyphosphates are moderately irritating to skin and mucous membrane because of their alkalinity.; ; No mutagenic potential was observed when TTP was tested in a Salmonella/microsome assay (Ames test) and in a chromosomal aberration assay in vitro using a Chinese hamster fibroblast cell line (Ishidate et al. 1984). Tetrasodium pyrophosphate was not mutagenic in an in vitro assay using S. cerevisiae strains and S. typhimurium strains with and without the addition of mammalian metabolic activation preparations (IPCS 1982).; ; Reproduction studies in three generations of rats on diets with 0.5% TTP were performed. TTP had no effects on fertility or litter size, or on growth or survival on offspring (Hodge 1964). Tetrasodi
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